Sweet Potatoes with Kale and Caramelized Onions

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All you need to create this delicious sweet potato sautee, are sweet potatoes, kale, and onions. It’s a perfect side dish with your favorite meat or fish, or simply topped with a tasty over-easy egg.

sweet potatoes with kale in large bowl on table with thyme and rosemary
 If you want a sweet potato side that will impress your family or guests, try this sweet potato, kale and caramelized onion recipe. It's nutritious, paleo, vegan, whole30 and so simple to make. #calmeats, #vegan, #sweetpotato, #whole30, #paleo, #kale, #sidedishes, #vegansides, #paleosides, #whole30sides #thanksgiving #fallerecipes #autumnrecipes #veganrecipes #sweetpotatoes

My drive to work is a lengthy one. Sixty miles of highway driving…and that’s one way. Fortunately, it’s only twice a week. But I can’t complain as I take full advantage of uninterrupted time to listen to music, and podcasts and think. That’s also the time when most of my ideas come to me. The trouble is my thoughts are fleeting and I’m unable to write anything down. But one of them in stayed with me.

It occurred to me that I have this underlying feeling of not completely fitting in. I’ve been living in the US now longer than I have in the other two countries, but part of me has always felt slightly misplaced. Perhaps this happens to all transplants who’ve had to up and leave most of their family, but it is very much a strange feeling. Not one I dwell on too often but it does come and go.

This may also have something to do with the 17 times I’ve moved since I was 9. But for a nomad at heart, I found it surreal to finally settle down, own a home and be in it with my family. Sometimes I look around and can’t quite believe that it’s mine (well the bank’s until the mortgage is paid off in 6000 years). My family helps to indirectly remind me that yes, I do belong, even when those feelings start to bubble to the surface.

One other way I’ve found to create a bridge between the life I used to have and the one here, is through food. No matter where I lived, food was always an important component of daily life. And not just because obviously we need it to live. For me preparing food is much more than just throwing things together and making a meal. It’s grounding and helps to connect me to the place where I am.

One of the nice things I find about living in the US is having access to a variety of food. I’ve mentioned this in previous posts but I was limited in terms of what food was available in Europe. An example is sweet potatoes. I more than makeup for the years I didn’t have them as they now go in most things I make: soups, curries, get roasted, baked, fried, etc. They’re versatile and delicious.

Since we’re on the brink of Thanksgiving, I decided to play around and put a little spin on the standard dishes I’ve had over the years. Whenever possible, I like to healthify (yes, I made up a word) dishes, this one being no exception. These sweet potatoes are roasted and tossed with kale and caramelized onions. Needless to say, the combination is pretty damn delicious.

Sweet Potatoes With Kale And Caramelized Onions 

  • Vegan
  • Gluten, Grain, and Dairy-free
  • Whole 30 approved
  • Super easy to make (just 3 ingredients)
  • Perfect as a side or main dish with an egg on top

Tips For Making Sweet Potatoes With Kale And Caramelized Onions

Look For Organic Sweet Potatoes

Because we’re talking about only three ingredients, it’s important that you source the best possible sweet potatoes, kale, and onion.

I highly recommend using the freshest organic sweet potatoes for this dish because the sweet potatoes will be the star of the dish and you want the sweetest, freshest sweet potatoes available. Farmers’ markets are usually the best place to find them but fresh organic at your local market will work perfectly fine.

Freshest Kale Available

And while we’re on the topic of fresh, be sure to get the freshest organic kale as well, with sturdy vibrant, green leaves that will hold up well in cooking. You could use red kale or Lacinato kale as well but I do find green kale to hold up best in this dish.

Yellow Or Sweet Onion?

That’s entirely up to you. I lean towards sweet onion often when making this dish but I’ve made it numerous times with yellow onion. The trick is to let the onion cook low and slow until all the natural sugars are released and the onion starts to caramelize. It’s tempting to want to rush it, but you’ll get a distinct melt-in-your-mouth sweet onion in every single bite.

What To Serve With Sweet Potato And Kale Sautee?

This dish works really well with meat, chicken, pork, and salmon. It’s also perfect with tempeh or tofu, hearty mushrooms, or any other variation you’d like.

Another idea is serving the sweet potato kale combination in a salad. It’s always a good idea.

Does This Recipe Store Well?

Most definitely. It will store in the refrigerator for 2-3 days. I often use the leftovers sweet potato sautee for lunches or dinner the next day and top them with an over-easy egg. Sweet potatoes and eggs work well together.

More Sweet Potato Recipes You Might Like

sweet potatoes with kale in bowl, on table with blue napkin
sweet potatoes in bowl with kale, blue napkin and fork
Sweet Potatoes with Kale and Caramelized Onions

Sweet Potatoes with Kale and Caramelized Onions

Yield: 6
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Sweet potatoes with kale and caramelized onions are is an easy vegan, paleo and whole 30 side dish that requires just 3 ingredients.


  • 3 large sweet potatoes cut into cubes
  • 1 bunch kale stems removed and chopped into bite size pieces
  • 1 large onion thinly sliced
  • 2 tbsp olive oil or avocado oil divided
  • 1 tsp salt divided
  • 1/2 tsp pepper divided


  1. Preheat oven to 375 degrees. Line your roasting sheet with parchment paper or foil. Add sweet potatoes, 1 tbsp oil , 1/2 tsp salt, and 1/4 tsp pepper. Combine well and roast for 25-30 minutes until sweet potatoes are soft. Toss once half way. Remove and set aside.
  2. Meanwhile, preheat pan on medium-low heat. Add the other 1 tbsp of oil, onion and 1/4 tsp of salt and cook stirring until soft. Turn heat to low and cook until onions start to caramelize, stirring occasionally – about 25 minutes.
  3. Next, add the kale to the pan along with other 1/4 tsp salt and 1/4 tsp pepper and cook for 5-10 minutes until leaves begin to wilt and soften.
  4. Add roasted sweet potatoes and toss everything together to combine. Feel free to add additional seasonings and a drizzle of olive oil.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 157Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 426mgCarbohydrates: 22gFiber: 4gSugar: 7gProtein: 3g

Your shares are very much appreciated!

Do you find this recipe helpful? Your shares would be much appreciated! You can find me on Facebook, Pinterest and Instagram . If you make and like a recipe, tag me on Instagram and I'd love to share your posts in stories! x - Daniela

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  • Reply
    January 1, 2018 at 3:01 pm

    I will be making this for the first time today. How does it do as leftovers and what is the best way to reheat?

    • Reply
      Daniela Modesto
      January 1, 2018 at 3:14 pm

      Fantastic! It held up well for me as leftovers. I used it as part of meal prep and had it 3 days in a row. Let me know if you have any questions at all!

  • Reply
    Danielle (Someone's Mum)
    April 25, 2018 at 12:14 pm

    Sweet potato is one is my absolute favourites so will definitely have to try this. #recipeoftheweek

    • Reply
      Daniela Modesto
      April 25, 2018 at 12:56 pm

      Awww thank you so much! I agree – sweet potatoes are definitely some of my top favorite foods!

  • Reply
    Nancy Keel
    January 10, 2019 at 9:00 pm

    Oh my gosh, I made this recipe with added spinach, avocado, an sliced apple, slice almonds, not a salad though, I just added these ingredients to the stove top with the other ingredients then at the end I added boiled eggs to this mixture. I must say very tasty and I enjoyed all these ingredients together. I ate like this for a month and lose 12 pounds too. Superfood eaten altogether, nice.

    • Reply
      Daniela Modesto
      January 10, 2019 at 10:29 pm

      Nancy you made my day! That’s so wonderful to hear! I’m thrilled eating this way works for you! Nothing like real food, right??

  • Reply
    Arlene Salomon
    June 3, 2022 at 8:33 pm

    I have made this a million times. there won’t be any leftovers!!!

    • Reply
      Daniela Modesto
      June 4, 2022 at 10:42 am

      This makes my heart so happy! Thank you so much for sharing and I’m right there with you! 🙂

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